SCA green coffee FOUNDATION

This is an introductory course that covers key concepts surrounding green coffee from growing the plant, through processing, shipping and storage to arrival at a roastery. The course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species.

The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.

SCA green coffee intermediate

This course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the student for more complex job functions found in the green coffee profession. Specifically:

Botany and agronomy are developed further

Processing is explored in more detail and quality as a result of processing is introduced as a concept

Defects as well as positive grading variables are introduced to the student

Core elements of green coffee contracts are introduced

Grading and quality differentiation with regard to contracts is introduced

Seasonality and quality storage variables are introduced as concepts

Market terminology is developed further

Decaffeination is developed further

Mechanisms of certification are explored in further detail

It is recommended that students have been working for a minimum of six months in a job with exposure to green coffee before taking this module, and ideally around twelve months minimum.

SCA green coffee professional

This course is designed to build on the knowledge gained in the Green Coffee Intermediate course and prepare the student for managerial job functions found in the green coffee profession. Integration of green coffee knowledge with that in other CDS modules including sensory and roasting are also expected. Specifically, students will be tested on their ability to:

Identify key aspects of coffee botany, and farm management

Understand in detail the different stages of specialty coffee processing across the full range of methodologies found in producing countries

Demonstrate an ability to identify a range of cup defects found globally in coffee

Demonstrate how to analyze samples of green and roasted coffee for quality and defects

Understand how to construct and manage green coffee portfolios in terms of volumes, cost, and time with reference to the changing market price of coffee

Understand criteria forming the cost of green coffee production and how to apply this to contract negotiation

Demonstrate how to identify coffees based on quality and volume parameters to suit client needs

Understanding how to assess suppliers for their ability to meet criteria outlined in third party accreditation systems

The Professional level is suitable if you want to pursue specialist knowledge at a high level in your subject. Success at this level should indicate to employers competence to work in the field.

It is recommended that students have been working for a minimum of two years in a job with exposure to green coffee before taking this module, and ideally around three to five years.